Christina Holmes
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Cook the noodles according to the package directions; drain.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.

Step 3

Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.

Step 4

Divide the noodles among 4 serving bowls and top with the broth and tofu. Serve with the scallion greens, lime wedges, chilies, and basil.

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